Refrigerator Pickled Cucumbers and Onions are addictive! It’s almost impossible to stop eating them once you fork a few out of the jar! LOL The great thing about this simple little recipe is, these pretty jars of homemade goodness make great gifts. There doesn’t have to be a special occasion to give them either. Do it just because it’s fun to put a smile on someone’s face. 😊
No canning involved!
Refrigerator Pickled Cucumbers & Onions
- 4-5 long cucumbers, sliced (thinner will absorb more flavor faster; thicker will remain crunchier longer)
- 1-2 large onions, peeled and sliced (whichever kind you like best and however much you like)
- Optional: 1 green bell pepper, sliced
- 1 cup sugar or sugar substitute
- 1 cup apple cider vinegar (or white vinegar)
- 1/2 tsp. salt (or to taste)
- 2 tsp. mustard seed
- 2 tsp. celery seed
Wash the cucumbers. Peel them or not, whatever you prefer, then slice.
Peel and slice the onions into thin strips. Pack cucumbers and onions mixed together into quart or pint-sized lidded jars. The number of cucumbers and jars aren’t an exact science. It all depends on the size of the cucumbers so you’ll have to see what you end up with as you go. Start with one cucumber and pack it in the jar and plan accordingly from there.
Whisk together the rest of the ingredients in a large pourable vessel like a 4 cup measuring cup. Pour or ladle liquid over cucumbers to cover them. Screw on lids tightly. Shake to distribute the spices. You may need to make more brine if you end up with more jars of cucumbers.
Refrigerate for several hours before serving. The longer they stay in the brine, the better they get. Store up to a month (the vinegar preserves them).
To serve, add diced tomatoes if desired.
Happy eating! 😊
Culinary Craftiness 